- Toor dal - 1/2 cup
- Squash - 1 cup.
- Turmeric powder- 1 tsp
- Hing- 1/4 tsp
- Garlic- 5 cloves
- Coriander leaves - 1 small bunch.
- Onion - 3 medium size
- Tomato - 2
- Green chilli - 3
- Tamarind - a small lemon sized ball.
- Redchilli powder- 1and 1/2 tsp
- Dhanya/ coriender powder- 1tbs
- Oil- 1tbs
- Vadagam- 1 and 1/2 tsp
- Dry red chillies - 3
- Fenugeek seeds - 1 tsp.
- Curry leaves- 2 string.
- Water- 4 cups.
Pressure cook toor dal adding turmeric powder, garlic, coriander leaves, oil, hing and cook for 6 whistle.
Once the pressure cooked mash the dal, add 2 or 3 cups of water.
Add in onions, tomatos, chillies, squash and cook for 15 minutes.
Once the vegetables are half cooked add in tamarind extract, chilli powder, coriander powder. Let it cook for 10 to 12 mins in medium slow flame.
Heat oil in separate pan, add vadagam, fenugreek seeds, curry leaves, make sure not to burn and immediately add to sambar.
Turn off the heat and cover the lid. Keep covered for 1/2 hour and sprinkle some coriander leaves before serving.
Serve hot with rice, dosa or idly.
STEP BY STEP PICTURES:
In a small pan add in vadagam, cumin seeds, dry red chillies.
Serve hot with rice with pappad.